Grilled Vegetable Torte

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Nutrition per serving    (USDA % daily values)
CAL
744
FAT
85%
CHOL
7%
SOD
114%

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Ingredients for 6 servings

1/2 cup balsamic vinegar

1/2 brick of firm tofu

1 tbsp nutritional yeast

1/2 lemon, juice only

1/4 cup cashew cream or belsoy

sea salt and freshly cracked black pepper to taste

2 tbsp Earth Balance buttery stick

6-8 inches of baguette, toasted and cut into 1/2′ cubes

1/4 cup pine nuts, toasted

2 tbsp nutritional yeast

1 tsp sesame seeds, toasted

1/2 lemon, zest only

4 tbsp olive oil

2 cloves garlic, finely minced

1/2 lemon, juice and zest

1 tbsp dried thyme

pinch of red chili flakes

2 tsp sea salt

2 tsp freshly cracked black pepper

3-6 tomatoes, depending on the size, sliced into 1/4″ slices, seasoned with salt and pepper

2 zucchini, sliced into 1/4″ discs or strips

2 summer squash, sliced into 1/4″ discs or strip

2 eggplants, sliced into 1/4″ discs or strip (I’ve used Japanese)

2 red onions, 1/2″ wedges, reserving the core to help keep the wedges intact

1 large bunch of basil, leaves only, in chiffonade

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